comfort food

Four Recipes From Edna’s Kitchen Holiday Collection

Posted on by Megan Hinde

A sampling of the wonderful recipes found in Edna’s Kitchen. Today’s recipes are From Edna’s Kitchen Holiday Collection.

Mulled Wine


Ingredients:
1 (750-ml.) bottle red wine
1 orange, sliced into rounds, plus more for garnish
6 whole cloves
3 cinnamon sticks, plus more for garnish
3 star anise
¼ cup honey
½ cup brandy

Steps:
In a medium saucepan over medium heat, combine all ingredients. Bring to a simmer not a boil, then reduce heat to medium-low. Simmer gently over low heat for 10 minutes.
Serve warm and garnish with more citrus slices and cinnamon sticks.

Creamy Cranberry Salad


Ingredients:
3 cups fresh or thawed frozen cranberries, chopped
1 can (20 ounces) unsweetened crushed pineapple, drained
2 cups miniature marshmallows
1 medium apple, chopped
⅔ cup sugar
⅛ teaspoon salt
2 cups heavy whipping cream
¼ cup walnuts, chopped

Steps:
In a large bowl, mix first 6 ingredients. Refrigerate, covered, overnight.
To serve, beat cream until stiff peaks form. Fold whipped cream and walnuts into cranberry mixture.
Tips: Pulse cranberries in a food processor to chop them.

One-Pot Sausage & Mushroom Wild Rice


Ingredients:
1 Tablespoon vegetable oil
1 lb bulk sausage
4 tablespoons butter
1 cup sliced onions
1 tablespoon chopped fresh thyme leaves
8 oz sliced fresh white mushrooms
½ cup thinly sliced celery
¾ cup dry white wine
2 cups chicken broth (from 32-oz carton)
¼ cup heavy whipping cream
1 cup uncooked wild rice
¼ cup chopped fresh Italian (flat-leaf) parsley
¼ cup chopped walnuts, toasted, if desired

Steps:
In 5-quart Dutch oven, heat oil over medium-high heat. Add sausage; cook 6 to 8 minutes, stirring frequently, until cooked through. Drain, and set aside.
Clean out Dutch oven; melt 2 tablespoons of the butter over medium heat. Add onions and thyme; cook 4 to 6 minutes, stirring frequently, until the onions begin to brown and soften. Add remaining 2 tablespoons butter, and stir to melt; stir in mushrooms and celery. Increase heat to medium-high; cook 4 to 5 minutes, stirring occasionally, until mushrooms release juices and then brown.
Stir in wine; simmer 3 to 4 minutes, scraping pan to release browned bits. Once liquid is almost evaporated, stir in sausage, broth and whipping cream; stir in wild rice. Heat to boiling over high heat; cover, and cook over medium-low heat 1 hour to 1 hour 10 minutes, without stirring, until rice is tender. Top with parsley and walnuts.
Tips: Cremini mushrooms make an excellent substitute for the white mushrooms in this recipe.
To get as much flavor off the bottom of the Dutch oven as possible, use a wooden spoon (instead of a rubber spatula) after adding the wine.

Holiday Red Raspberry Chocolate Bars


Ingredients:
2 ½ cups all-purpose flour
1 cup sugar
¾ cup pecans finely chopped
1 egg, beaten
1 cup cold butter or margarine (2 sticks)
1 jar seedless red raspberry jam (12 oz.)
1 ⅔ cups milk chocolate chips, dark chocolate chips, or semi-sweet chocolate chips

Steps:
Heat oven to 350°F. Grease 13x9x2-inch baking pan.
Stir together flour, sugar, pecans, butter and egg in large bowl. Add butter; cut in with a pastry blender or fork until mixture resembles coarse crumbs; set aside 1 ½ cups crumb mixture. Press remaining crumb mixture on bottom of prepared pan. Stir jam to soften; carefully spread over crumb mixture in pan. Sprinkle with chocolate chips. Crumble reserved crumb mixture evenly over top.
Bake 40 to 45 minutes or until lightly browned. Cool completely in pan on wire rack; cut into bars.

Three Soups to Fall into Winter With

Posted on by Megan Hinde

Three Soups to Fall into Winter With

Bacon Beer Cheese Soup
Ingredients:
½ lb. bacon
1 large onion diced
2 cloves garlic minced
¼ cup all-purpose flour
2 cups low-sodium chicken broth
1 cup whole milk
8 oz. lager
3 cups shredded cheddar
kosher salt
Freshly ground black pepper
Bread, for serving


Steps:
In a large skillet over medium heat, cook bacon until crisp, 6 minutes. Transfer to a paper towel-lined plate to let drain, then crumble.
Heat skillet with bacon fat over medium heat. Add onion and cook until soft, 6 minutes, then add garlic and cook until fragrant, 1 minute. Add flour and whisk until golden, 3 minutes, then add broth, milk, and beer and let simmer, 15 minutes.
Add cheese and stir until melted. Season generously with salt and pepper, then stir in most of the crumbled bacon.
Ladle soup into bowls and top with remaining bacon. Serve warm with bread.

Butternut Squash Soup

Ingredients:
One 2- to 3-pound butternut squash, peeled and seeded
2 tablespoons unsalted butter
1 medium onion, chopped
6 cups chicken stock
nutmeg
salt and freshly ground black pepper

Steps
Cut squash into 1-inch chunks.
In a large pot melt butter.
Add onion and cook until translucent, about 8 minutes.
Add squash and stock.
Bring to a simmer and cook until squash is tender, about 15 to 20 minutes.
Remove squash chunks with a slotted spoon and place in a blender and puree.
Return blended squash to pot.
Stir and season with nutmeg, salt, and pepper.
Serve warm.

Slow-Cooker Three Cheese Broccoli Soup
Ingredients:
¼ cup butter
1 cup chopped onions
½ teaspoon freshly ground pepper
¼ teaspoon salt
¼ cup all-purpose flour
1 can (12 oz) evaporated milk
1 carton (32 oz) chicken broth (4 cups)
1 bag (16 oz) frozen baby broccoli florets, thawed
8 oz Kraft Velveeta Original cheese product (from 16-oz box), cubed
1 ½ cups shredded extra-sharp cheddar cheese (6 oz)
1 cup shredded Parmesan cheese (4 oz)
Additional shredded extra-sharp cheddar cheese, if desired

Steps:
Spray 4-quart slow cooker with cooking spray. In a 2-quart saucepan, melt butter over medium-high heat. Add onions, pepper and salt; cook 3 to 4 minutes, stirring occasionally, until tender. Stir in flour. Cook for 1 minute, stirring constantly. Gradually stir in evaporated milk until smooth. Pour mixture into a slow cooker. Stir in broth and thawed broccoli.
Cover; cook on Low heat setting 4 to 4½ hours or until hot but not simmering.
Add cheese cubes to slow cooker; stir until melted. Add 1½ cups cheddar cheese and the Parmesan cheese; stir until melted. Sprinkle individual servings with additional cheddar cheese.

More recipes From Edna’s Kitchen ebook cookbooks available on Amazon:

Four Slow Cooker Recipes

Posted on by Megan Hinde

Four Slow Cooker Recipes

Slow Cooker Pot Roast
Ingredients:
3-4 lb. beef Chuck arm or pot roast
¼ cup soy sauce
¼ cup worcheshire sauce
1 cup coffee
1 garlic clove, minced
2 onions, sliced
2 potatoes, sliced
2 carrots, sliced
salt and pepper

Steps:
Salt and pepper roast, brown or sear the roast in a skillet on the stove-top, over medium-high heat.
Put carrots and potatoes in the bottom of the slow cooker.
Place the roast into the slow cooker on top of the carrots and potatoes.
Add soy sauce, coffee, Worcestershire sauce, garlic and onions.
Cook on high for 4-5 hours or on low for 7-8 hours.

Slow Cooker Baked Ziti
Ingredients:
1 lb ground beef *turkey or Italian sausage
1 onion finely chopped
1 teaspoon minced garlic
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried parsley
1 large can diced tomatoes *28 oz.
1 jar pasta sauce about 2 ½ cups
2 ½ cups water or chicken broth
1 box Penne or Ziti or other short pasta *16 oz.
1 cup shredded mozzarella cheese

Steps:
In a large skillet, cook ground beef and onion until browned. Stir in garlic and salt and cook for 1 minute. Add beef mixture, basil, parsley, tomatoes, pasta sauce and water to a 4-quart slow cooker stir together. Cook on low for 6 hours or high for 3 hours.
Add pasta and stir until combined. Cover and continue cooking for 20 to 45 minutes (depending on how hot your slow cooker is) Check and stir at the 20 minute mark.
Sprinkle with cheese and cover for 3 to 5 minutes until the cheese is melted.

Slow-Cooker Salisbury Steak Meatballs
Ingredients:
2 Tablespoons butter, melted
1 Tablespoon tomato paste
½ teaspoon salt
2 cups thinly sliced onions
8 oz mushrooms, thinly sliced (about 3 cups)
1 cup beef flavored broth (from 32-oz carton)
1 lb lean (at least 80%) ground beef
½ cup plain panko crispy bread crumbs
⅓ cup milk
1 egg, slightly beaten
1 Tablespoon Montreal steak grill seasoning
1 Tablespoon soy sauce
2 Tablespoons cornstarch
2 Tablespoons cold water
1 pouch (4.7 oz) creamy butter mashed potatoes, made as directed on pouch
2 Tablespoons chopped fresh Italian (flat-leaf) parsley leaves

Steps:
Spray 5- or 6-quart oval slow cooker with cooking spray. Mix melted butter, tomato paste and salt in a slow cooker. Add onions and mushrooms; toss to coat. Stir in broth.
In a large bowl, mix beef, bread crumbs, milk, egg, grill seasoning and soy sauce. Shape into about 24 (1½ -inch) meatballs. Place meatballs in a slow cooker on top of vegetable mixture.
Cover; cook on Low heat setting 3 to 4 hours or until meatballs are thoroughly cooked (165°F); stir. In a small bowl, whisk cornstarch and cold water. Quickly stir into a slow cooker; cover. Increase to High heat setting; cook 5 to 10 minutes or until thickened. Serve over mashed potatoes. Sprinkle with parsley.

Slow Cooker Parmesan Honey Pork Roast
Ingredients:
1 boneless pork loin roast 3 to 4 lbs.
⅔ cup grated parmesan cheese
½ cup honey
3 tablespoons soy sauce
1 tablespoon dried basil
1 tablespoon dried oregano
2 tablespoons chopped garlic
2 tablespoons olive oil
½ teaspoon salt
2 tablespoons cornstarch
¼ cup chicken broth
1 teaspoon sugar optional

Steps:
Place roast in slow cooker.
In a bowl combine cheese, honey, soy sauce, basil, oregano, garlic, oil, and salt.
Pour mixture over the top of the roast.
Cover and cook on low for 5 to 6 hours or until the thermometer reads 160 degrees.
Remove meat and place on a platter.
Strain juices in a slow cooker and put into a small saucepan.
Mix cornstarch and chicken broth together.
Add into strained juices and stir until thickened over medium heat.
Add in a teaspoon of sugar if sauce needs to be a bit sweeter, optional
Slice roast and serve with glaze.

More Slow-Cooker Recipes From Edna’s Kitchen ebook cookbooks available on Amazon: